2/3 c. butter
1/3 c. sugar
7 c. Rice Chex cereal, crushed to 3 c.
1 (14 oz.) can Eagle Brand sweetened condensed milk
1/2 c. lemon juice
1 (21 oz.) can lemon pie filling
1 (17 oz.) can fruit cocktail, well drained
2 c. whipped topping

Preheat oven to 300 degrees. In a medium pan melt butter. Stir in sugar, then crumbs. Reserving 1/3 cup for garnish. Pat the crumbs firmly on the bottom of 9"x13" baking pan. Bake at 300 degrees for 12 minutes. Let cool. In a large bowl mix the condensed milk and lemon juice. Stir in the pie filling and fruit cocktail. Pour over the cooled crust. Top with whipped topping and the remaining crumbs. Freeze 4 hours. Remove 20 minutes before serving.